microwave recipes

Microwave Sweet Potato from Delish.com takes 5 minutes.

How To Microwave A Sweet Potato

sweet potato

Kosher salt

black pepper

pat butter

Nothings better with Steak than a sweet potato!

I love sweet potato - especially orientals (don't even think of microwaving - pan frying ok), I'm going to make this for brunch, stuffed with leftover chili - I'm "no sos" vegan, and I didn't want to wait for a baked! Thanks so much for the recipe - maybe I'll have the other half for lunch or breakfast tomorrow with either date sugar or maple syrup (both?)

You need to understand both the power of the microwave and also the size. Please be more detailed. and also use some science when advising on how to cook a well speared sweet potato. It takes forever. Just bake it.. Thanks.

Just cut the sweet potato in half so the whole potato can be cook thoroughly.

We Southerners eat sweet potatos with lots of butter and brown sugar. Any other way is a distant second place!

Thank you Lena Abraham for the helpful cooking tip.

I’m pretty young so when my mom don’t wanna cook a sweet potato for me, this the way I could do it 😙

Thanks for the lesson!  Always wondered what the heck a yam was.

Please stop with the floating camera.  I’m getting motion sick.

https://streaming.hearstdigitalstudios.com/9e465823-8747-46eb-a25c-ea8a0afd6b94/video_rover_16x9_1080p_hd_1581716969_88108.mp4

Need to cook a sweet potato fast? Try this easy microwave method ASAP.

Here's How To Cook The Perfect Sweet Potato In The Microwave

A quick and easy way to make this takeaway favourite in the microwave.

Watch the video for three easy microwave meal ideas. Get the <a href="https://www.bbc.co.uk/food/recipes/microwave_carrot_and_74360">carrot and ginger rice recipe here </a> or find the <a href="https://www.bbc.co.uk/food/recipes/microwave_jambalaya_72083">microwave chicken and chorizo jambalaya recipe here.</a>

Microwave egg ‘fried’ rice 

grams/4½oz rice

spring onion, finely chopped

peas

tsp reduced salt soy sauce

free-range egg

coriander

salt and black pepper

Cook jambalaya, carrot and ginger rice and egg 'fried' rice in the microwave.

Three microwave rice dinners

Make Garlic Bread at home with Rachael Ray's easy recipe from 30 Minute Meals on Food Network. Grated cheese takes this classic to the next level.

Garlic Bread

garlic, crushed

butter

olive oil

bread,

Parmigiano

fresh parsley

Rachael Ray’s Garlic Bread for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on 30 Minute Meals, Quick Italian Classics

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

This recipe was absolutely perfect. I didn’t broil it first to toast, I just put the melted mixture on the loaf, then sprinkled the Parmesan and parsley and broiled till done. Amazing! Unfortunately I basically ate the entire loaf 

Outstanding

Family loved it.  No more frozen garlic bread for us.

Only had this once, but it was sooo good! Will be making again.

Buttery garlic flavor! Made w/o cheese &amp; parsley, still phenomenal! Fast, easy and waaay better than store-bought, preservative-filled garlic bread! Thanks Rachel! 

It's very good. You might need a little more garlic if your cloves are small.

Wanted to have garlic bread with our pasta today and found this recipe. SOOO good and simple to make!!

Added some rosemary, sage, and marjoram....also only had dried parsley.<br />WOW!!<div>The entire large loaf is almost gone, and it goes well with home made meat sauce and pasta.</div>

Just added some garlic salt to perfect it!

https://www.foodnetwork.com/videos/rachaels-garlic-bread-recipe-0169004

Crunchy, crusty garlic bread is great with any meal, Italian or otherwise.

Rachael's Garlic Bread Recipe

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

potatoes

canola oil

salt

broccoli florets, coarsely chopped (about 4 cups)

Nonstick cooking spray

Canadian bacon, finely diced (about 3 ounces)

extra-sharp Cheddar (about 3 ounces)

scallions, greens

avocado

sour cream

lime juice

cilantro leaves

garlic

Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Enjoyed this appetizer with friends last night. I loved the sauce !

So delicious and much healthier than the regular potato skins, but still same great flavors!

Big hit at the Super Bowl party.  It takes a little bit of time to put it to it together but all of the steps are very easy.  Most ingredients are things I had on hand.  Without the bacon is good too.

The avocado cream really brings this home. I also added the scooped out potato with the broccoli mix, used a birdseye steamfresh bag. Awesome

These were so good!! I used two big Idaho potatoes for this meal. I also used a mixed cheese brand with several different types of yellow cheeses[ Monterrey jack, cheddar etc]  I also used regular organic bacon. The only change I made to the avocado cream was that I used organic greek yogurt instead of sour cream and I did not add the cilantro. My boyfriend even likes this dip on top of pork-chops.

This was a great recipe! My only alterations were using some larger potatoes, using bacon vs. Canadian bacon just since I had it on hand, and deleting the cilantro since I'm not a fan. The avocado cream was fantastic. I never would have thought to put the ingredients together, but they work splendidly together. Definitely going to make this again!! 

These were awesome. My store was out of cheddar and we used mozzarella. There were no leftovers and my family was asking for more. Next time, I will put roasted red peppers in with the broccoli. Great new staple for us!

The topping is the only part I would make again, a basic potato with cheese taste great.....with the topping of course 

These were delicious! I highly encourage anyone to follow the recipe AS IS... except for the sauce. For anyone that is not a big fan of cliantro ( i am not) simply replace it with basil and the lime for a lemon. SO GOOD! This is my go to potatoe skins dish. 

https://www.foodnetwork.com/videos/stuffed-potato-skins-0125554

Ellie cooks up a favorite bar food, reinvented as a lighter appetizer.

Stuffed Potato Skins

Perfect Microwave Rice

rice

water or stock

Salt and black pepper

Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

This is my go-to recipe—easy and perfect every time, and I’ve made it many, many times!  I just use water and rice and omit the oil/butter, salt, and pepper.  

Makes perfect rice. Also, a great solution for those times when you’ve got limited resources (e.g., hotel room with a microwave but no cooktop).

I agree with Andrea, 21 minutes in one pot with cover on stovetop beats the heck out of trying to figure how to reset your microwave and babysitting it!<br/>Also an instapot or similar device works fantastically.

Without even a hint toward microwave wattage or anything like that, this recipe is absolute garbage. Not even close to done after the stated time, followed instructions exactly. 

Did the suggested 15 mins. If you like crunchy rice, it’s great! 

I normally come to Food Network for my recipes, but this one left me quite disappointed. Rice that takes 20 minutes on the stove, will take you 40 in the microwave if you incorporate half power cooking.  I had the same frustrations as others and the end result of cooking bit by bit and rechecking for water is an odd combination of mostly tender and slightly over cooked rice with random bits of undercooked crunch throughout. The people who say it came out perfect must not have ever changed their microwave setting properly. Like I said, I use this site for a lot of recipes and I still will because they're usually pretty good. This one was just a flop.

Julie Sahni gives perfect microwave instructions for basmati rice. Just use two to one ratio for water-rice, then microwave uncovered for ten minutes. Then microwave five minutes with the cover on. All on full power. I've done it this way dozens and dozens of times and it always comes out perfectly.

Tried this recipe this morning. My rice came out perfect!

I recently had to ditch the traditional 8 minute quick rice because it was coming out hard and crunchy which I didn't like. That is why I am here. I read the below reviews before trying, checked to make sure water was disappearing while changing the cook power, seemed to be working and I could smell the rice. Was careful not to stir it as above asked. They must not be reading the directions correctly because even a kid could do this. Once it was done it looked good, I was impressed and tried a bite,  tasted soft and not crunchy at all. First time was perfect!

Microwave Chocolate Tempering

kilogram 54-percent bittersweet chocolate, finely chopped

cocoa butter, finely chopped

Suggested dippers: fruit, pretzels, cookies, etc.

Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.

Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.

Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.

Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

Amazing!  I've tried tempering chocolate so many times, with mixed success, and a lot of frustration!  This method was so easy and so well explained!!!  I made notes and tried 3 different batches of varying amounts, and each attempt was perfect!  Thank you Alton!

Easy and I just used my 98.6 degree temperature finger to test it.  

I've tempered chocolate before (successfully AND unsuccessfully and this was the FIRST show that explained things so thoroughly that I now know what went wrong when things failed. Thank you, Alton! :-<br/><br/>As far as the IR thermometer Alton used on the show, we paused the tv so that we could see the details and it is by Thermoworks (Model #IRFS which makes sense since he is also a huge fan of their Thermopen.

Since I have been working with chocolate for many years I come to a time where I am working at learning how temper chocolate.  I have used Guittards melt and mold chocolate for years and recently started using their French Vanilla 53% cacao and reading on tempering and Alton's show was the 1st one I have seen that makes tempering fun and do able.  I look forward to getting the easy read thermometer (just need to find one - I was glad I stay up and watched 1am

https://www.foodnetwork.com/videos/microwave-tempering-chocolate-0200317

Alton shares tips for successfully tempering chocolate in the microwave.

Microwave-Tempering Chocolate

Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.

Ganache Frosting

bittersweet chocolate, chopped fine

(2 cups) heavy cream

Place the chopped chocolate into the bowl of a food processor.

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

Great recipe that’s easy to follow with versatile uses. 

I definitely had my reservations at first, I was worried it would be too bitter for my taste, but this ganache came out perfect! I used semisweet chocolate chips as someone else suggested, and it came out amazing!

I'm getting ready to try it right now.  What would I need to do to make it choc peanut butter ganache<br />

I whipped this with my mixer after it has cooled and it  transformed into an exceptional frosting. Extremely easy to make. I used 63% cacao chocolate and, for frosting a chocolate cake, it seemed to have the perfect amount of sweetness and bitterness. I will absolutely use this recipe in the future

Velvety smooth ... quick and very easy to make!

Was not a fan I tasted it and it was so bitter I had to add powder sugar. The powder sugar was not only needed because of taste it would not solidify it was like ganache soup. (Even after sitting and getting room temp)

Boy oh boy! Is this ganache ever yummy.  This recipe makes enough to frost/glaze two 9" cakes.  It is glossy, creamy, and beautiful.  Oh, and it is so easy!  I used a good old fashioned hand whisk and ended with the loveliest glaze.<br />

https://www.foodnetwork.com/videos/altons-ganache-frosting-0229053

Alton demonstrates how to make his decadent, yet easy Ganache Frosting.

Alton's Ganache Frosting

French Silk Pie

graham crackers (the 4-section large pieces)

butter, melted

sugar

chocolate

(2 sticks) salted butter, softened but still cold

vanilla extract

eggs, cold

heavy cream

Piece of semisweet chocolate,

For the crust: Preheat the oven to 350 degrees F.

Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.

For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.

When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).

For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

It’s so much better when it’s one day old and cold but anyway it’s delicious 

Huge hit with everyone...even those who didn’t think they liked cream pies.<div>Followed the recipe exactly and like every other one of Ree’s recipes I’ve made (and that is many!) this was easy and delicious!  Decadent!</div>

I made this with my old Sunbeam mixer without the whisk attachment.  It turned out but I would recommend having a Kitchen Aid.  I also pasteurized the eggs.  Pretty proud of myself.

I make this 4 times a year and it is amazing every single time. Small learning curve to make sure the butter is fluffy otherwise it will end up grainy. But after my second attempt, it is now on auto pilot. Worth the effort. 

Perfection. I used an Oreo cookie crust instead of graham cracker crust. Make sure to scrape down the sides of the bowl a few times before adding the last egg to make sure the sugar dissolves properly!

Rich and decadent and worth every calorie!

So delicious! I didn’t have the unsweetened chocolate, so instead I added one cup of sugar and melted dark chocolate chips. 

I saw the episode Cowboy and Cowgirl Lunch, and Ree made this French Silk Pie.  She made it look so simple!  I printed the recipe, and made it!  It turned out perfectly, right down to the chocolate shavings on the top.  I made one change.  I was out of melting chocolate, so I used 12 tbsp. Cocoa and 4 tbsp. Canola oil.  I mixed the cocoa and oil together and incorporated it in the instructions where Ree mixes in the melted chocolate.  One note....it only took me about 40 minutes to make start to refrigerator time.  

I made this and everyone loved it! My granddaughter is now requesting it for her birthday dinner. I made it just like the recipe says and it came out perfect.

https://www.foodnetwork.com/videos/rees-french-silk-pie-0219825

Ree puts extra time and patience in her decadent French Silk Pie.

Ree's French Silk Pie

A decadent, moist chocolate mug cake, elevated with a swirl of peanut butter and can be made within minutes. It's vegan, so is naturally egg, dairy and lactose-free. However, this particular recipe is low sugar and can also be made low fat as well!

Vegan Chocolate Mug Cake

tsp vanilla extract

stevia

tbsp plant milk

tbsp oil

cocoa powder

tbsp flour

tsp baking powder

choc chips

peanut butter

In a microwave-safe mug or bowl, add the first 6 ingredients and mix well to combine.

Add flour and baking powder and mix until just combined. Do not overmix.

Swirl in peanut butter, and top with chocolate chips.

Microwave for 1.5-2 minutes or until center is cooked through. Be careful not to overcook it though!

Can you cook fish in the microwave? Yes! This easy recipe shows you how. 

Simple Microwave Salmon

2 salmon fillets

teaspoons olive oil

teaspoons lime juice

teaspoon smoked paprika

teaspoon salt

teaspoons honey

Place salmon in a small microwave-safe dish. Combine remaining ingredients in a small bowl; spoon over salmon.

Cover and cook on MEDIUM (50%) power in microwave 2 to 3 minutes, in 1-minute intervals or until cooked to desired degree of doneness.

This Cinnamon Nut Swirl Mug Cake is the perfect way to get a single serving cinnamon roll fix without any kneading, rising, rolling, or baking!&nbsp;

Cinnamon Nut Swirl Mug Cake

all-purpose flour (0.03)

Tbsp brown sugar (0.04)

tsp baking powder (0.01)

salt (0.01)

cinnamon (0.02)

Tbsp chopped pecans or walnuts (optional) (0.16)

Tbsp butter, melted (0.03)

Tbps milk (0.04)

tsp brown sugar (0.02)

cinnamon (0.05)

Tbsp sugar

tsp milk (0.01)

In a small mug (about 1 cup volume), stir together the dry ingredients for the mug cake batter: flour, brown sugar, baking powder, salt, cinnamon, and chopped pecans.&nbsp;

Add the melted butter and milk to the dry ingredients in the mug and stir until a thick batter forms.

In a separate small bowl or mug, melt the butter for the cinnamon butter swirl (about 15 seconds in the microwave). Stir the brown sugar and cinnamon into the melted butter.&nbsp;

Drizzle the cinnamon butter swirl over the mug cake batter, then gently fold them together until they are only about half mixed. There should be thick ribbons of the cinnamon butter swirl throughout the batter.

Microwave the mug cake for 45-55 seconds (for a 1100 watt microwave, cooking time will vary with microwave wattage). The mug cake will create quite a bit of steam as it cooks, so don't be alarmed. Let the mug cake cool for 1-2 minutes.

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